Beef & Black Pepper Skewers
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Beef & Black Pepper Skewers
Recipe By Michael Weldon
Ingredients
2 porterhouse steaks, diced in 3 cm cubs
2 red onions, cut into chunks
Marinade
1 tbsp cracked black pepper, toasted
½ tsp Sichuan pepper, toasted
3 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine
2 tsp caster sugar
1 thumb size piece of ginger, grated
1 tbsp sesame oil
12 bamboo skewers, soaked in water
Method
Combine the marinade ingredients in a large bowl. Remove half the marinade to use as a glaze. Add the beef to the remaining marinade and mix to coat. Leave to marinade for 4 - 6 hours or overnight.
To make the skewers, place a piece of beef onto the skewer followed by a piece of onion followed by another piece of meat.
Heat a BBQ until smoking hot. Add the skewers to the BBQ and cook, glazing every time you turn until the meat is caramelized and cooked too medium. Brush with one last layer of glaze and serve.
